Brown rump roast (or whatever cut of meat you prefer) in a little oil. add a bottle of champagne. cook covered 3-4 hours. cook the day before you want to serve it. when ready to serve, remove the meat and slice it while it's cold.
For gravy, in 1 cup of hot water, add 1 envelope of mushroom beef soup or mushroom onion soup for 10 minutes. Add to boiling champagne (without meat). Add 1 tablespoon cornstarch dissolved in 1/4 cup of cold water to gravy to thicken. Add sliced meat and heat to desired temperature.
Serve with mashed potatoes or noodles.
Enjoy!
Wednesday, May 04, 2011
Pot Roast in Champagne
Posted by Diane at 6:19 AM
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